METHOD FOR PRODUCTION OF ALCOHOLIC BEVERAGE Russian patent published in 2005 - IPC

FIELD: food processing industry, in particular production of alcohol-containing beverages.

SUBSTANCE: sugar, yeast and pea in ratio of 7:1:0.1 are charged into gyle, 2/3 of gyle volume is filled with water having temperature of 18-24°C and mixture is fermented at 24-28°C for 3.5-4.5 days to produce wash which then is subjected to step distillation. Wash is heated up to boiling point of alcohol-containing mixture, and ethanol is isolated followed by alcohol vapor cooling. In the first step wash is heated to 75°C. In the second step heating rate is decreased and temperature is maintained at 78-83°C until alcohol-containing vapors are recovered. Said vapors are cooled, and condensate is collected in isolated vessel to produce primary alcohol-containing product. In the third step wash is heated up to >83°C to evaporate heavy cuts such as fusel oils, formic acid, etc., which are collected in isolated vessel and used as secondary raw materials. Product is purified by dilution with boiled soft water and addition of potassium permanganate, pre-dissolved in 250 of boiled water in amount of 1-2 g/l of product. Product is held for 1 day followed by precipitate separation. Then natural plant additives are introduced in primary alcohol-containing product and mixture is held at elevated temperature for 4 h-2 days followed by filtration through cheesecloth and carbon filter. Milk in amount of 1 l based on 6 l of product, salt and raisin in amount of 200 g and 500 g, respectively, based on 10 l of product are introduced in primary product and mixture is step distilled again. In the first step mixture is heated with high rate to 60°C, then mixture with lowered rate is heated to 75°C. Further temperature is elevated to 78-83°C to isolate alcohol-containing vapors and to produce after cooling alcohol-containing product of high quality. Remainder is heated to 103°C to obtain secondary raw materials. In alcohol-containing product the same plant additives in the same amounts are added and mixture is held at elevated temperature for 4 h-2 days followed by solids separation and purification with birch carbon. Product may be optionally sweetened with sugar syrup. Birch carbon is added in amount of 50 g/l and product is infused at 50°C for 2 days to eliminate hazard admixtures. Then product is purified by filtration through cheesecloth and carbon filter and bottled. Method of present invention makes it possible to decrease process period from 6-8 days to 5-5 days.

EFFECT: accelerated process of alcoholic beverage production; beverage of improved quality.

3 cl, 4 ex